Used the same brine as the canned Garlic Scapes, which I got from the Pickled Red Onions recipe in Put ‘em Up!.

Ingredients

2 Cups Distilled White vinegar

1 cup water

1 tablespoon salt

3 tablespoons sugar

1 Garlic Clove, Sliced (per jar)

A sprig or two of dill weed (per jar)

0.5 tablespoons yellow mustard seed (per jar)

0.5 tablespoons black peppercorns (per jar)

3 White Onions

3 Red Onions

Doubled the recipe to cover both sets of veggies.

I sliced the onions, added mustard seed, peppercorns, and sliced garlic to the jars; put 2 white 1 red and 2 red and 1 white onion in jars, accordingly. Brought the brine to a boil, poured over the onions, and processed for 5 minutes.